Salmon Chowder

3/4 cup chicken broth
1 8 oz. can salmon
3 ripe tomatoes
1 green pepper
1 small onion
1 clove garlic
3 tbsp. butter
1 bay leaf
pinch of thyme
dash of pepper

Chop green pepper, onion, garlic. Saute in butter until tender. Drain fluid from salmon into a saucepan, set salmon aside. Add the broth and seasonings. Skin and cut up the tomatoes and add. Simmer 5 minutes. Add the salmon broken in chunks. Simmer 15 minutes.

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